vegan

The best easy ratatouille recipe

June 29, 2021

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This easy ratatouille recipe is a traditional French vegetable stew. A hearty dish that celebrates summer vegetables and is one of those meals that everyone loves.

If you find yourself overrun with tomatoes, zucchini and peppers, this is the recipe for you. It utilizes all of the wonderful produce of summer in a healthy vegan dish that is absolutely delicious and gluten-free.

Much like my eggplant caponata recipe, ratatouille can be eaten on its own, with beans, pasta, on crostini or even as a side dish.

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How to make a vegan tofu noodle bowl

January 4, 2021

Vegan crispy tofu noodle bowl is my new “go-to” for Meatless Mondays. Crispy, sweet and spicy tofu atop fresh Asian noodles tossed in a flavorful sauce. This bowl is also packed with herbs and vegetables which makes me feel downright virtuous.

Fresh lo mein noodles form the base of this bowl. Topped with cubes of crunchy tofu, veggies and herbs, this Asian bowl is great for meal prepping or weeknight dinner.

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How to make roasted Hubbard squash

November 4, 2020

Roasted Hubbard squash drizzled with a pomegranate maple glaze is a delicious fall side dish that is perfect for your holiday table. Available from early fall through early winter, now is the perfect time to try all of your favorite Hubbard squash recipes.

roasted Hubbard squash on white platter drizzled with maple vinaigrette

Looking for a new way to serve seasonal squash? This Hubbard squash is roasted in the oven, then drizzled with a sweet-tart glaze.

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Easy veggie potato burger with basil

August 25, 2020

This easy potato burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does most of the work for you, making these burgers very low effort.

Vegan and vegetarian recipes are on the rise. It seems many of us are trying to eat a little less meat these days and this vegan burger is a great place to start.

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

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Easy Falafel Recipe (Baked not Fried)

January 21, 2020

A quick and easy falafel recipe from scratch that is perfect for beginners. Made from dried chickpeas, not canned, these falafel have great flavor and texture. They are baked in the oven, to make them a bit healthier too. Add a few falafel patties to this Mediterranean chicken meal prep bowl for an extra boost of protein.

Making falafel from scratch isn’t difficult. A little planning ahead and you’ll have your favorite Middle Eastern street food snack in no time.

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Easy Vegan Chickpea Curry Recipe

February 5, 2018

This vegan chickpea curry is the perfect meal for busy weeknights and also for special occasions. It is a one pot meal, it’s fast and easy and it makes enough for leftovers the next day. Serve this easy vegan chickpea curry with a crisp white wine and it’s a delicious dinner for two at home.

Ff you prefer to stay in and have a cozy dinner, to celebrate Valentine’s Day, or any special occasion, this is the meal for you.

This easy Indian vegan chickpea curry recipe is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.

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Swamp Monster Slow Cooker Jackfruit Gumbo

October 15, 2016

Halloween is fast approaching and if you are a fan of this fun holiday, you’re in for a treat (not a trick). My friend Kathy has written a new cookbook full of fun, vegan Halloween food. Her blog Healthy Slow Cooking is full of healthy options and is my “go to” source for vegan recipes. Whether you follow a vegan diet or not, there is something that everyone can enjoy.

I wanted to share this recipe with you because jackfruit is probably a fairly unfamiliar ingredient to most people. I find it at my local Asian market. Sometimes they sell the whole fruit, but more often it’s cut into pieces.

A whole fruit can weigh as much as a small child, so getting a piece at the market is a much better option! The best option when you don’t need 40 pounds of jackfruit: canned for convenience.

I love Kathy’s unique spin on this classic recipe. If you are trying to eat less animal protein or you are curious about a vegan diet or you just want to try something new, I would wholeheartedly recommend this and any other recipe by Kathy.

Yield: 4

Swamp Monster Slow Cooker Jackfruit Gumbo

Jackfruit gumbo made in the slow cooker.

Ingredients

For the main gumbo

4 cups water
4 cups sliced okra, fresh or frozen
3 cups diced tomatoes
1 cup minced bell pepper, any color
3 cloves garlic, minced
1 can, 20 ounce young green jackfruit in brine, rinsed, seeds removed
2 large vegan sausages, cut into quarters lengthwise and sliced
2 bouillon cubes, vegetable or vegan chicken flavor
2 tablespoons Cajun seasoning blend, see recipe at bottom
3 bay leaves

For finishing

1 cup chopped spinach, kale or other mild green
1/4 cup water
salt and pepper, to taste
more Cajun seasoning blend, to taste

For serving

steamed rice, white, brown or forbidden
hot sauce

Make Your Own Cajun Seasoning Blend

2 teaspoons paprika
2 teaspoon thyme
2 teaspoons oregano or marjoram
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/8 teaspoon cloves

Instructions

In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
15 minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
Shred the jackfruit with your hands – it will happen easily as you remove the large seeds.

Notes

This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 3332mgCarbohydrates: 72gFiber: 15gSugar: 39gProtein: 21g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Cold Remedy Tea -Kitchen Rx

January 10, 2016

The Kitchen Prescription. This tea has been my “go-to” for years when I’m under the weather. Lemon, mint, ginger and honey tea soothes your throat and warms you up to get you get through even the worst colds. Winter in most of the northern states is serious. Temperatures hovering in the single digits for weeks on end, plummeting to -20 at night, leaving you so cold that you simply can not shake the chill no matter how many layers you pile on. ~~I hate winter~~, let me rephrase: I loathe winter. I loathe the snow and ice, the freezing temperatures, the slipping and sliding down sidewalks that haven’t been cleaned, chipping an inch of ice from the windshield, car doors that are frozen shut… You get the picture.

And then you get sick. Watery eyes, stuffy nose, scratchy throat and a cough that rattles your insides like gunfire. You have been taken down by the common cold. Once it gets you, it takes weeks until you start to feel human again.

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